Share!

I don’t think I know anyone who doesn’t like pizza. Even my dad, who’s on a self-imposed strictly Asian food only diet, has been known to enjoy a slice or two of Hawaiian. He’s even been inside the pizza kitchen of a Chuck E. Cheese’s!

When I was in Grade 1 our class took a field trip to Chuck E. Cheese’s. Now that I think about it, I’m not too sure what the educational purpose of that field trip was, but we had a blast. We ran around screaming, playing games and making pizzas. Each kid got to put a different topping on; I got pineapple and it made my day.

It’s funny how pizza, no matter how bad, is kind of sort of good. Of course there are really, really good pizzas out there, but even pedestrian slices have been known to sate my pizza cravings.

This fennel sausage pizza is one of the “really, really good” pizzas. It’s what happens when it’s three in the morning, your husband’s hungry and you have a bunch of leftover pizza materials in the fridge. Nothing goes together better than late nights and pizza!

One hour before you want to eat, preheat the oven to its hottest setting, 500-550 F. Dust the dough generously with flour and place on a floured work surface. Gently shape dough into a 9×13″ rectangle. Arrange dough on a floured baking sheet.

Brush olive oil all over the dough and spread out some crushed tomatoes and sausage. Sprinkle some salt and freshly ground pepper on top.

Bake the pizza until the bottom of the crust is crisp and the top is blistered, about 10-12 minutes. Transfer to a work surface. Dot with bufala mozzarella and arugula. Slice and serve with crushed red pepper flakes.